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Corn fritters
Posted by helen
Corn fritters September 02, 2011 09:51PM |
Admin Registered: 18 years ago Posts: 7,920 |
Corn fritters when made well are a taste sensation however many cafes just seem to get them wrong. They are often rubbery and heavy with not enough corn.
Does anyone have a recipe for really good corn fritters and what do you think makes the difference?
Also do you use canned corn or frozen?
Does anyone have a recipe for really good corn fritters and what do you think makes the difference?
Also do you use canned corn or frozen?
Re: Corn fritters September 03, 2011 12:59AM |
Admin Registered: 15 years ago Posts: 973 |
Re: Corn fritters September 03, 2011 03:12AM |
Registered: 16 years ago Posts: 144 |
My standard corn fritters for family was always made with a can of creamed corn but nicer with a bit of frozen kernel corn added in also as creamed seems more watery than it used to be
However the very nicest fritters I think are made with fresh corn sliced off the cob although wouldnt fiddle with that for a family meal for grandchildren - more a brunch/lunch for adults
However the very nicest fritters I think are made with fresh corn sliced off the cob although wouldnt fiddle with that for a family meal for grandchildren - more a brunch/lunch for adults
Re: Corn fritters September 03, 2011 04:37AM |
Registered: 14 years ago Posts: 227 |
Re: Corn fritters September 03, 2011 06:43AM |
Registered: 15 years ago Posts: 2,935 |
I have a recipe in my folder that I have named "The Very Best Recipe Corn Fritters". Unfortunately, I don't know where I copied it from but if anyone wants it I can send by PM. It is reasonably basic, using a can of creamed corn, although I have used canned whole corn occasionally.
I think the secret to this being a favourite is because once the corn has been stirred into the batter, it is left to stand for 15-30 minutes before being cooked. This allows the mixture to take in air before cooking, making them very light and easy to eat.
I wonder if some cafes make corn fritters ahead of time and as with most things in a batter, they tend to go rubbery.
I think the secret to this being a favourite is because once the corn has been stirred into the batter, it is left to stand for 15-30 minutes before being cooked. This allows the mixture to take in air before cooking, making them very light and easy to eat.
I wonder if some cafes make corn fritters ahead of time and as with most things in a batter, they tend to go rubbery.
Re: Corn fritters September 03, 2011 08:12AM |
Registered: 17 years ago Posts: 137 |
Sweet Corn Fritters
(Off the Watties Can and Edmonds Cookbook)
1x 410gm Can of Cream style Sweet corn
1 egg Beaten
3 Tbspn Flour
Salt & Pepper to taste
1. ½ tsp or (1 tbsp) Baking Powder
Combine the sweet corn, Egg beaten, Salt & Pepper. Sift in flour Baking Powder. Gradually stir well. Cook in tablespoon size fitters. Fry in Butter or oil until Golden Brown & serve.
(Off the Watties Can and Edmonds Cookbook)
1x 410gm Can of Cream style Sweet corn
1 egg Beaten
3 Tbspn Flour
Salt & Pepper to taste
1. ½ tsp or (1 tbsp) Baking Powder
Combine the sweet corn, Egg beaten, Salt & Pepper. Sift in flour Baking Powder. Gradually stir well. Cook in tablespoon size fitters. Fry in Butter or oil until Golden Brown & serve.
Re: Corn fritters September 03, 2011 10:01AM |
Registered: 14 years ago Posts: 504 |
Corn fritters are one of our favourite Sunday lunches. They're easy to scale up too, so it doesn't matter if we have afew extra mouths to feed Our recipe is very similar to Fleurs. We sometimes add whole cumin seeds or a bit of chilli powder depending on how we feel at the time.
-- Karl
-----------------------------------
What Karl & Fiona have been cooking up!
[edibleplanet.wordpress.com]
-- Karl
-----------------------------------
What Karl & Fiona have been cooking up!
[edibleplanet.wordpress.com]
Re: Corn fritters September 03, 2011 10:03AM |
Registered: 17 years ago Posts: 3,660 |
This is my current top corn fritter recipe.
1/2 cup flour (70g)
1 tspn baking powder
1/4 cup milk
2 eggs, separated
200g corn kernels (if frozen, thaw first)
3 bacon strips, diced
1 onion, diced
1/2 red capsicum, diced
freshly ground salt & pepper to taste either in the mix or on the fritter once cooked
Put flour and baking powder (and S&P if adding to the mix) in a bowl. Add milk and 2 egg yolks. Stir thoroughly to mix. Add corn, bacon, onion and capsicum; stir to mix. Add two beaten egg whites and stir to combine. Cook in 1 tbspn olive oil in frypan on medium heat, approximately 5 minutes each side, or however else you would normally cook them.
As others say, fresh corn off the cob is the best for flavour but frozen corn's an acceptable substitute when fresh corn isn't available.
I try not to add too much fat (in whatever form) to the cooking process but the crispy, nicely browned fritters that have obviously been cooked in a reasonable amount of fat are generally more delicious than the healthier versions, but, regardless of cooking method, all fritters should have heaps of corn kernels.
I think Marnie is right - many cafes will be reheating pre-made corn fritters.
1/2 cup flour (70g)
1 tspn baking powder
1/4 cup milk
2 eggs, separated
200g corn kernels (if frozen, thaw first)
3 bacon strips, diced
1 onion, diced
1/2 red capsicum, diced
freshly ground salt & pepper to taste either in the mix or on the fritter once cooked
Put flour and baking powder (and S&P if adding to the mix) in a bowl. Add milk and 2 egg yolks. Stir thoroughly to mix. Add corn, bacon, onion and capsicum; stir to mix. Add two beaten egg whites and stir to combine. Cook in 1 tbspn olive oil in frypan on medium heat, approximately 5 minutes each side, or however else you would normally cook them.
As others say, fresh corn off the cob is the best for flavour but frozen corn's an acceptable substitute when fresh corn isn't available.
I try not to add too much fat (in whatever form) to the cooking process but the crispy, nicely browned fritters that have obviously been cooked in a reasonable amount of fat are generally more delicious than the healthier versions, but, regardless of cooking method, all fritters should have heaps of corn kernels.
I think Marnie is right - many cafes will be reheating pre-made corn fritters.
Re: Corn fritters September 03, 2011 01:04PM |
Registered: 17 years ago Posts: 2,155 |
Had sone for a brunch in local franchise cafe recently and although they were slightly rubbery ( made in advance??) the flavour was amazing. 2 large-ish fretters, stacked, were corn& seaafood ( surimi and dchopped muscles I think) with chilli sauce and grilled bacon on on top and a dollop of sour cream.
Very tasty.
Very tasty.
Re: Corn fritters September 03, 2011 03:47PM |
Registered: 18 years ago Posts: 2,630 |
Re: Corn fritters September 04, 2011 01:54AM |
Registered: 13 years ago Posts: 2 |
Re: Corn fritters September 04, 2011 08:55AM |
Registered: 18 years ago Posts: 2,481 |
Re: Corn fritters September 04, 2011 10:03AM |
Registered: 18 years ago Posts: 5,699 |
Jo Seager's corn fritters are a favourite - egg whites folded into the corn, egg whites and flour mixture gives the fluffiest fritters ever. Ask Father - who is not my Father but who enjoyed them for his dinner tonight - with bacon!
Regards,
Dawn.
Edited 1 time(s). Last edit at 09/04/2011 10:04AM by Dawn.
Regards,
Dawn.
Edited 1 time(s). Last edit at 09/04/2011 10:04AM by Dawn.
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